amyloid

am·y·loid

(ăm′ə-loid′)

n.

1. A starchlike substance.

2.

a. An insoluble, fibrous structure consisting chiefly of an aggregation of proteins arranged in beta sheets, forming extracellular deposits in organs or tissues and characteristic of certain diseases such as Alzheimer's disease and Parkinson's disease.

amylum, starch - a complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice; an important foodstuff and used otherwise especially in adhesives and as fillers and stiffeners for paper and textiles

pathology - the branch of medical science that studies the causes and nature and effects of diseases

protein - any of a large group of nitrogenous organic compounds that are essential constituents of living cells; consist of polymers of amino acids; essential in the diet of animals for growth and for repair of tissues; can be obtained from meat and eggs and milk and legumes; "a diet high in protein"

London, Dec 4 (ANI): A new therapy combining a chemical commonly found in green tea with another has been found effective in preventing and destroying amyloids, involved in fatal brain disorders such as Alzheimer's, Huntington's, and Parkinson's diseases.

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